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2/16/14

Baklava

01 photo Baklava_zpsd5ae2925.jpg

Baklava

 By Evelyn/athens on April 16, 2003

 About This Recipe

"Traditionally Greek. Always good. Once baked, the baklava has to stand for 3 hours to overnight to absorb the syrup into its layers. Whereas it is most common to find baklava made entirely with walnuts here in Greece, I prefer a combination with almonds. Sometimes I'll make the baklava using pistachios, or sometimes a ½-½ mixture of pistachios and almonds. They're all great variations on a delicious theme."

 Ingredients:

 Syrup:
2 c. honey 
1 c. water 
1 c. sugar
2 cinnamon sticks ( or ½ t. ground cinnamon)
1 T. lemon juice
Lemon peel ( without pith - 4 inch-long piece) 
Orange peel ( without pith - 4 inch-long piece)

Filling: 
4 c. coarsely ground walnuts (very fresh)
2 c. coarsely ground almonds (make sure the nuts you use are FRESH, very recently purchased)
4 T. sugar
½ t. cinnamon
½ t. nutmeg
¼ t. ground cloves
3 T. melted butter

Also needed:
1 lb. phyllo dough
1 lb. unsalted butter, melted (Don’t use less; this is what will make your baklava taste exceptional. And it has to be BUTTER!)
Whole cloves

 Directions:

Make syrup first so that it can come to room temperature: In a small saucepan, combine honey, sugar and water. Bring to a slow boil, stirring occasionally, until the sugar is dissolved. Add lemon juice, cinnamon sticks and peels and cook over a medium heat for 10 minutes, until slightly thickened. Remove peels and cinnamon sticks and allow to come to room temperature before using.

 Combine walnuts, almonds, sugar, cinnamon, nutmeg, ground cloves and 3 tablespoons melted butter together in a bowl and mix thoroughly.

Place phyllo between sheets of waxed paper and cover with a slightly damp towel to prevent phyllo from drying out. Brush bottom and sides of an 18x12-inch inch pan generously with melted butter.

Place 8 phyllo sheets into bottom of pan, brushing each sheet generously with butter. Take an additional 4 sheets of phyllo and place in pan allowing sheets to drape over each of the 4 sides of pan. Brush these with melted butter.

 Spread 2 cups of nut mixture into pan, distributing evenly over bottom. Fold over the overlapping phyllo sheets brushing each with butter, to envelop the nut mixture.

 Repeat layering process 2 more times to form 3 nut layers.

 Top pastry with remaining phyllo dough and generously brush top layer with melted butter. Tuck in the buttered phyllo neatly around.

Score through top layers of pastry with a sharp knife making 6 strips lengthwise then cut 10 strips diagonally to form diamond shaped pieces. Stud each diamond-shaped piece (and any odd looking ones near the ends of the pan) in the center with a whole clove per piece.

 Pour remaining melted butter over pastry and lightly sprinkle some water on top too (wet your hand under the tap twice and shake this out over the pastry).

 Bake pastry in a 325°F oven for 1 hour to 75 minutes, until nicely golden-brown. Allow to cool for 5 minutes. Carefully spoon cool syrup over pastry. Allow to stand at least 3 hours or overnight. Cut through the scored pieces and serve.

 Note: The clove studding each piece is not traditionally eaten, it is removed by the person whose piece it is before eating. The clove is there to add its 'perfume' to the piece as it bakes (and it looks pretty, too).

      For those who don't know Evelyn, she's Greek American living in Greece, and her recipes are just the best! 

     The honey was a gift from friends who are local bee keepers. It was so amazing that I couldn't waste a bit of it. I warmed the 1 c. water and used that to rinse out the honey jar [See how dark the water is? That's how much honey I'd have lost!] and then the measuring cup.  

02 photo Baklava01_zps22804f5f.jpg
     Get everything prepped ahead of time. It makes assembling the Baklava easier and fun. 
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04 photo Baklava05_zps91230b8e.jpg
     The lemon and orange peels are like candy. 
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     This stuff is just amazing...
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Comments (2)

About the Author
Linda (LRuthers)

 

 





     I'm convinced that there are many more bad recipes than there are bad cooks. The problem is that sometimes decent cooks use bad recipes and then believe that the poor results are their fault.


     When people print recipes in cookbooks, magazines, etc. or when they post them online, they seldom tell the pitfalls or the little tips needed to make the recipe turn out well. And, too, quite a few printed recipes contain typos!


     I search for recipes that are good. Dependable. I'm not a chef. I'm a mother and grandmother who's been cooking for >45 years.


     I believe that any recipe posted for the general public should be one that I can master. If not, there's something wrong with the recipe.


     I post my successes and my failures, and tell what I learned when following each new recipe. I learn more from my mistakes. I don't know what that says about me.


     The very best recipes are the ones that are inexpensive, delicious AND easy. And there are a lot of those.


     Sometimes, I spend a little more and work a little harder for a recipe that seems to be one that will make people really happy.


Thanks, Linda


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